This vibrant dish features firm tofu cubes that are blanched to remove bitterness and set the texture, then served atop a colorful medley of stir-fried carrots, bell peppers, and scallions. The star of the show is the homemade sweet and sour sauce, crafted from a balance of vinegar, sugar, ketchup, and soy sauce, thickened with cornstarch for a glossy finish. Aromatics like garlic and ginger are infused into the sauce for depth, while a hint of cayenne adds a subtle warmth. It’s a comforting, plant-based meal that delivers bold flavors and satisfying textures, perfect for a quick weeknight dinner or a light lunch. Serve it hot for the best contrast between the tender tofu and the crisp-tender vegetables.
Fried Bean Curd With A Sweet & Sour Sauce
Description
This vibrant dish features firm tofu cubes that are blanched to remove bitterness and set the texture, then served atop a colorful medley of stir-fried carrots, bell peppers, and scallions. The star of the show is the homemade sweet and sour sauce, crafted from a balance of vinegar, sugar, ketchup, and soy sauce, thickened with cornstarch for a glossy finish. Aromatics like garlic and ginger are infused into the sauce for depth, while a hint of cayenne adds a subtle warmth. It's a comforting, plant-based meal that delivers bold flavors and satisfying textures, perfect for a quick weeknight dinner or a light lunch. Serve it hot for the best contrast between the tender tofu and the crisp-tender vegetables.Ingredients
Directions
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Dissolve 1 1/2 teaspoons cornstarch in 3 tablespoons of stock or water in a small bowl; set aside.
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In a separate bowl, combine 3/4 cup stock, 3 tablespoons white vinegar, 3 tablespoons sugar, 1 tablespoon ketchup, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/4 teaspoon cayenne, and 2 1/2 teaspoons black pepper.
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Heat 1 tablespoon vegetable oil in a small pot over medium heat.
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Add the peeled garlic clove and ginger slice to the hot oil; stir-fry briefly until fragrant and the garlic is just browning.
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Pour the vinegar mixture into the pot with the garlic and ginger.
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Bring the sauce to a boil, then reduce heat and simmer for 4 minutes.
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Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens.
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Remove the garlic clove and ginger slice from the sauce; keep the sauce warm over low heat.
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Place tofu cubes in a heatproof bowl.
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Bring 6 cups of water and 2 teaspoons salt to a boil in a separate pot.
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Pour the boiling salted water over the tofu cubes and let sit for 5 minutes to blanch and firm up.
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Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
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Add the sliced carrot, red and green bell pepper strips, and scallions to the wok.
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Stir-fry the vegetables for 30 seconds until crisp-tender, then turn off the heat.
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Drain the tofu by pouring off the hot water; gently squeeze the tofu cubes to remove excess moisture.
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Arrange the drained tofu cubes on a serving platter.
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Spread the stir-fried vegetables over the tofu.
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Pour the warm sweet and sour sauce over the vegetables and tofu.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.2g6%
- Sodium 584mg25%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 1.5g6%
- Sugars 12.1g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Blanching the tofu in salted water helps remove its raw bean flavor and firms up the texture, preventing it from breaking apart during serving.
For a gluten-free version, ensure you use tamari instead of regular soy sauce.
The sauce can be adjusted to taste; add more sugar for sweetness or more vinegar for tanginess.
Leftovers can be stored in airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the tofu from drying out.
